Barbara Shinn and David Page opened their charming West Village restaurant, Home, in New York City with the goal of creating a home-away-from-home setting for great local American-style food. Their first cookbook, Recipes from Home, recently has been published to great critical success. Part culinary memoir, it shares a variety of stories, treasured photographs, old family recipes, and favorite specialties from their restaurant.

The 1960s house Shinn and Page purchased five years ago is located in the North Fork of Long Island. It sits on a 70-foot-cliff with a spectacular view of the Long Island Sound. The area boasts some of the country's finest winemakers as well as a great bounty of first rate seafood and produce. "Everything revolves around the seasons. We enjoy cooking in connection to life," says Page who lived with Shinn in the house for three years before embarking on the renovation. "We followed the path of the summer and winter sun for a couple of years to determine the best views for the kitchen and living room," explains Shinn.

The couple designated half the 1,800 square feet of their home for the kitchen and dining room. Page worked with an architect on the kitchen design which he describes as "cockpitlike." "I wanted an open kitchen where everything is within one step's reach," he says. Unlike the restaurant kitchens he's worked in, his own has plenty of cabinets, drawers, and storage space. The couple likes to cook together so they chose a 48-inch-wide Viking cooktop with a griddle and grill. Although they have plenty of space for outdoor grilling, they often prefer the indoor grill, especially when it's windy on the cliff.

Shinn and Page are cultivating a vineyard only ten miles from the house. It will produce wine in two years. The couple, immersed in the process of planting crops is performing nearly every necessary function of the wine growing process themselves when they're not at the restaurant. Partners in business and in marriage, the chefs GRANDMOTHER MCCALL'S TOMATO

SAUCE WITH MEATBALLS AND SAUSAGES

Shinn's family has been cooking this recipe, shown on this page, ever since Grandmother McCall started sharing her famous recipe. It's a classic combination of beef, pork, and veal imparting richness to this simple, yet tasty tomato sauce.

3. For the meatballs, combine the beef, pork, and DAD PAGE'S MACARONI AND CHEESE

When Mom took the night off from cooking, David's father would make this scrumptious Macaroni and Cheese, always cooking it in a cast-iron skillet. Three different kinds of cheese—extra-sharp Cheddar, Asiago, and Dry Jack provide special flavor.

1. Preheat oven to 400°F. Melt butter in a large pot over medium heat. Add onion and garlic and cook until they are softened, about 2 minutes. Whisk in flour and cook, stirring constantly, until mixture turns light brown, about 3 minutes. Gradually whisk in milk. Add paprika, nutmeg, salt, and pepper.

2. Reduce heat to low and cook, stirring, until sauce is thickened, about 5 minutes. Add grated Cheddar, Asiago, and Dry Jack cheese and stir until they are all melted. Add macaroni and stir until noodles are thoroughly coated. Remove from heat.